The tables of the Haute-Loire invite you to sample the savoury and sweet flavours of the very special local produce: Le Puy green lentils, Mézenc 'Fin Gras' beef, Monts du Velay and 'Vedelou' veal, Velay black lamb, Haute-Loire pork, 'le Velay' cow's cheese, 'Chabrirou' and other goat's cheeses, 'les Perles Rouges des Monts du Velay' red berries, 'Vellavia' beer, Velay verbena herbal tea or liquor ('Verveine Pagès' or 'Verveine artisanale'), potatoes from Craponne, honey from the mountains and wild flowers of Auvergne, and much more.

This taste discovery will tell you the story of an Haute-Loire marked by preserved nature, sculpted by mankind, water and fire.

The region’s Chefs, whose know-how is recognised by numerous guides and culinary networks (Guide Michelin, Logis, Toques d’Auvergne, Maître-Restaurateur, etc.), will give you a warm welcome and share with you their passion for their region by introducing you to the fruits of the land starring in their creations.